Guyot with 5000 vines per hectare, 8 buds per vine. Green cover between the rows.
Harvesting method: selection and manual harvesting of grapes at the end of September. Part of the grapes is pressed immediately, and part is left to wither in fruit-drying facilities until November.
Crushing and pressing of de-stemmed grapes
Fermentation at a controlled temperature of 28°C. The must obtained from freshly vinified grapes in September is re-passed on the Amarone marc in January, following the traditional “ripasso” technique, and undergoes a second fermentation. The grapes left to wither are vinified in November and macerated in contact with the skins for 20 days. The two wines – ripasso, and the wine obtained from withered grapes – are then assembled together. Malolactic fermentation.
The wine is aged in tonneaux and 50 hl casks for 12 months. It is then left to mature further 6 months in the bottle before sale.